Published on October 11, 2024 Waldorf salad is a classic dish that combines diced apples, celery, pecans, and a creamy-tangy dressing, typically served on a bed of lettuce. It features a balance of sweet and crunchy flavors and is easy to customize. Enjoy as a side dish or light lunch. The salad is simple to make and has a delightful combination of flavors and textures. The sweetness of the apples and grapes contrasts nicely with the crunch of the celery and toasted pecans. The salad is tossed in a creamy-tangy dressing that adds richness and really brightens up the salad. The salad can be served plain, but is often served on a bed of lettuce. It’s a great choice for a refreshing side dish or light lunch.
Ingredient Notes
Apples: You will need 2 large or 3 medium apples. I like to use Granny smith or Honeycrisp apples, but you can use your favorite apples, just make sure they are crisp! Dressing– For the dressing, I use a mix of mayonnaise and Greek yogurt for a creamy base. I add a little bit of honey for sweetness, but pure maple syrup will also work. Lemon Juice: There is a splash of lemon juice in the dressing that will prevent the apples from browning. Pecans: I like to toast the pecans before adding them to the salad to bring out their nutty flavor. To toast pecans, Place a skillet over medium heat. Add the pecans in a single layer. You can toast them without oil, or add a small amount of butter or oil for extra flavor. Stir frequently for about 3 to 5 minutes, or until they’re golden and fragrant. Don’t walk away because they can go from perfectly toasted to burnt very quickly. Remove from heat and let them cool. Chop up for the salad!
How to Make Waldorf Salad
In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, honey, and salt. Stir until well combined. Set aside. In a large bowl, add the apples, grapes, celery, pecans, and parsley.
Add the dressing and stir until well coated. Serve the salad plain or in lettuce cups. You can also serve the salad atop slices of toasted bread or on crackers for a delightful appetizer or snack.
Salad Variations
Dried Fruit: Add raisins, dried cranberries, or chopped up dried dates for extra sweetness. Nut Alternatives: Swap walnuts, almonds, or cashews for the pecans. Dressing Variations: I like to use half Greek yogurt and half mayonnaise, but you can use all mayonnaise. You can also swap sour cream for the Greek yogurt. For a tangy twist, mix in a bit of Dijon mustard. Greens: Add spinach, arugula, or mixed greens for a more robust salad. Protein Boost: Add shredded chicken or turkey for added protein. Herbs and Spices: Experiment with fresh herbs and spices. Add mint, chives, or a sprinkle of cinnamon or nutmeg for warmth. Onion– add diced red onion or sliced green onion. Marshmallows: Some people even stir in mini marshmallows!
What to Serve with Waldorf Salad
Waldorf salad pairs well with a variety of dishes. Here are a few favorites.
Crustless Quiche or Spinach Quiche Easy Skillet Chicken Thighs Pork Tenderloin Best Grilled Cheese Lemon Butter Chicken Pistachio Crusted Baked Salmon
How to Store
Refrigerate Promptly: If you have leftovers, place them in an airtight container and refrigerate within two hours of serving. Keep Ingredients Separate: If possible, store the dressing separately from the salad ingredients to prevent the salad from becoming soggy. You can combine them just before serving. Use Within a Few Days: For the best taste and texture, consume the salad within 2 to 3 days.
More Salad Recipes
Chicken Salad Broccoli Salad Egg Salad Potato Salad Cobb Salad
Waldorf Salad
Nutrition
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